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Nuts Facts and Recipes by Jennifer A. Wickes A nut is a dry fruit with an edible kernel in a shell. Some "nuts"  are really legumes (Brazil nuts) or seeds (peanuts). Nuts come from a variety of locations. Here are a list of the areas that produce the most: Almonds: Asia, Italy, Greece, California, Spain. Cashews: South America, India. Chestnuts: Northern Italy, France. Pine Nuts: Mediterranean. Pecans: North America. Walnuts: Greece, Italy, India, California. Varieties Almonds, cashews, chestnuts, macadamias, pecans, pistachios, pine  nuts and walnuts. Season Traditionally, nuts were an autumn food, but now they are available  all year long. How to Select When you are choosing nuts in their shells, pick nuts that are heavy  for their size, and that the shell has no cracks or holes in. When  you shake the nut, there should be no rattling noise. Storage Store in an airtight container in a cool dry place. Nuts have a high  fat content and the fat can go rancid. They can also be stored in the  refrigerator or freezer too. Store in the refrigerator for 4 months  if shelled, 8 months if they still have their shells. Store in the freezer for 6 months if they have been shelled, and up to a year if  it still has their shells. Nutritional Qualities Calcium folic acid magnesium Vitamin E fiber Trivia One ounce of nuts daily can reduce the risk of heart disease by 10%.  The healthiest of nuts are high in monounsaturated fats, such as  almonds, hazelnuts, macadamias, pecans, pistachios and walnuts. Equivalencies Almonds: 1 lb. with shells = 1 1/2 cups 1 lb. shelled = 3 1/4 cups Cashews: 1 lb. = 3 cups Chestnuts: 1 lb. peeled = 2 1/2 cups Hazelnuts (Filberts): 1 lb. shelled = 3 1/2 cups whole Pine Nuts: 8 oz. = 1 1/2 cups Pecans: 1 lb. shelled = 4 cups of halves Walnuts: 1 lb. shelled = 3 1/2 cups of halves Additional Information (Web Sites) http://www.walnut.org http://www.pistachios.org http://nuthealth.org http://www.oregonhazelnuts.org http://www.almond.org Recipes Chicken Cashew Salad by Jennifer A. Wickes 1 1/2 cups shredded cooked chicken breast 1/4 cup thinly sliced celery 1/4 cup light mayonnaise 2 tablespoons chopped unsalted cashews 2 Tbsps chopped fresh thyme 2 Tbsps chopped green onions 2 Tbsps plain low-fat yogurt 1/8 tsp salt 1/8 tsp black pepper sprouts 4 croissants, halved Combine first 10 ingredients in a bowl. Place some sprouts on 4 of  the croissant halves. Spread 1/2 cup chicken salad over sprouts; top  with remaining croissant halves. Yields: 4 servings Pistachio Ice Cream 1 cup half and half 3/4 cup sugar 1/8 tsp salt 2 egg yolk -- beaten 1 Tbsp vanilla 2 cups heavy cream 1 cup pistachios -- blanched, chopped 1 Tbsp orange peel -- finely grated 1. Heat half and half in saucepan; stir in sugar and salt. 2. Pour a small amount of hot half and half into egg yolks, stirring  constantly. 3. Return yolk mixture to half and half; cook and stir over medium  heat about 5 to 10     minutes or until     thickened and creamy. Do not  boil. Cool. 4. Stir in vanilla and heavy cream. Chill. 5. Pour into freezer container; follow manufacturer's directions for  freezing. 6. Add pistachios and orange peel when almost frozen; freeze until  firm. 7. Allow ice cream to stand at least 2 hours in refrigerator-freezer  to mellow flavors. Yields: 10 servings BLANCHING PROCESS: To blanch the nutmeats, pour boiling water over  shelled pistachios. Let stand for five to ten minutes, drain and  cool. The skins can then be removed easily between fingers and thumb,  or by rolling between two coarse towels. Place in warm oven at 250  degrees F, for about one hour. Dad's Southern Pecan Pie Recipe By: Trent Snyder http://foodgeeks.com Crust 1 cup flour 1/3 cup shortening 1/2 tsp salt 3 Tbsps water Pie 3 eggs Dash salt 1 cup dark corn syrup 2/3 cup sugar 1/3 cup butter -- melted 1 cup pecan halves CRUST: Cut shortening into dry ingredients. Add water gradually until  just moistened. Roll and place into 9-inch pastry dish. PIE: Beat eggs thoroughly with sugar, salt, corn syrup, and melted  butter. Add pecan halves. Pour into a 9-inch unbaked pastry shell.  Bake at 350 degrees F for 50 minutes or until knife inserted halfway  between center and the edge comes out clean. Cool. NOTES : Chef's Comments: This pie recipe won the Mt. Gilead, Ohio  Kiwanis club pie bake-off in 1988! Yields: 6 servings Homemade Marzipan Recipe By: TJ Hill - Appetites Catered 1 1/2 cups blanched almonds 1 cup powdered sugar -- sifted 2 Tbsps water 1/2 tsp almond extract 2 cups powdered sugar -- sifted 1 Tbsp egg white -- slightly beaten food coloring powdered sugar Process almonds in a food processor or blender, until finely ground.  Combine almonds, 1-1/3 cups powdered sugar, water, and almond extract  in a mixer bowl. Beat on low speed, until mixture forms a ball. Beat  in 2-1/4 cups powdered sugar. Add egg whites, stir to a consistency  of clay. Divide and mix in food coloring as desired. Dust mint molds  with powdered sugar. Pack tightly into molds. Cover and store at room  temperature. Serve at room temperature. Yields: 16 servings Quick Baklava Recipe By: TJ Hill - Appetites Catered 3/4 cup unsalted butter -- melted 2 cups walnuts -- finely ground 1 Tbsp ground cinnamon 10 sheets frozen filo dough -- thawed 1/2 cup honey -- warmed 3/4 cup honey 1 tsp fresh lemon juice -- strained Lightly brush a 9x13x2-inch pan with a small amount of the melted  butter. Combine walnuts and 2-1/2 teaspoons cinnamon in a small bowl, set  aside. Cut filo sheets in half crosswise. Cover with a damp towel. Place 1  sheet onto the bottom of the buttered pan. Brush with butter. Repeat  for a total of seven layers. Sprinkle with 1/3 cup walnut mixture.  Drizzle with 2 tablespoons warmed honey. Brush 1 filo sheet with  melted butter. Place onto nut mixture. Repeat with another filo  sheet. Repeat adding nut mixture, warm honey, and two filo sheets  until no nut mixture remains. Brush 1 filo sheet with melted butter.  Place on top of nut mixture. Repeat for a total of seven sheets.  Gently cut into 1-1/2x2-inch portions. Bake at 350 degrees F, in center of oven, for 30-35 minutes, until  golden. Combine remaining lemon juice, honey and cinnamon in a small  saucepan, over a medium flame. Heat to a light boil. Heat and stir  for 2 minutes. Remove from heat. Pour over baklava in pan. Allow to  cool completely before serving. Serve at room temperature. Yields: 12 servings This article was originally published at Suite 101.   © Jennifer A. Wickes

 

 

 

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